@misc{eprints57442,
           title = {PENGARUH KONSENTRASI KARAGENAN TERHADAP PENERIMAAN
SENSORI PERMEN JELLY DAUN PEGAGAN (Centella asiatica L. urban)},
          author = {1514051003 RUTHASIMA NOVIANTY},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2019},
             url = {http://digilib.unila.ac.id/57442/},
        abstract = {Daun pegagan (Centella asiatica L. urban) merupakan tanaman liar yang tumbuh di
berbagai tempat seperti di perkebunan dan pekarangan rumah serta mudah ditemukan
yang memiliki khasiat, tetapi belum banyak dimanfaatkan sebagai bahan dasar permen
jelly. Pegagan mengandung senyawa bioaktif seperti asiatikosida berupa glikosida
digunakan dalam obat tradisional, memiliki rasa pahit karena adanya zat vellarine. Penelitian bertujuan untuk menentukan konsentrasi karagenan yang menghasilkan
permen jelly daun pegagan dengan penerimaan sensori terbaik. Penelitian disusun dalam
Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu konsentrasi
karagenan pada 6 perlakuan dengan 4 ulangan. Penelitian ini setiap unit percobaan
menggunakan bahan baku ekstrak daun pegagan sebanyak 100 ml dan penambahan
padatan karagenan 75 mg (2\%, 4\%, 6\%, 8\%,10\% dan 12\%). Pengamatan pada
penelitian ini meliputi sifat sensori (warna, tekstur, rasa). Permen jelly terbaik dari hasil

pengujian sensori kemudian dilakukan pengujian kimia meliputi kadar air, kadar abu,
kadar gula reduksi dan aktivitas antioksidan. Data dianalisis sidik ragam dan uji lanjut
dengan Beda Nyata Terkecil (BNT) pada taraf 5\%. Hasil penelitian menunjukkan
bahwa perlakuan terbaik adalah konsentrasi karagenan 8\% yang menghasilkan permen
jelly dengan warna 3,25 (coklat kehijauan), tekstur 3,65 (kenyal) dan rasa 3,65 (manis).
Permen jelly daun pegagan memiliki kadar air sebesar 9.70\%, kadar abu sebesar 0.43\%,
kadar gula reduksi sebesar 0.71\%, derajat keasaman (pH) sebesar 5.58 dan kadar
antioksidan sebesar 43.34\% yang dihasilkan memenuhi SNI 3547-2-2008. Kata kunci : daun pegagan, karagenan, permen jelly Gotu kola leaf (Centella asiatica L. urban) is a wild plant that grows in many places
such as plantations and house yards and that is easily found and has efficiency, but has
not been widely used as a basis for jelly candy. Gotu kola contains bioactive compounds
such as asiaticoside in the form of glycosides used in traditional medicine, has a bitter
taste because of the presence of vellarine. The purpose of the research to determine the
concentration of carrageenan that produce gotu kola jelly candy with the best sensory
acceptance. The research arranged in a Complete Randomized Block Design (RCBD)
by a single factor that is carrageenan concentration on six grades with 4 repetition. The
research of each experimental unit used 100 ml of gotu kola leaf extract and the addition
of 75 mg (2\%, 4\%, 6\%, 8\%, 10\% and 12\%) solids. Observations in this research include
sensory properties (color, texture, taste). The best jelly candy from sensory testing
results are then carried out chemical tests including water content, ash content, reducing
sugar levels and antioxidant activity. The data analysis of variance and further tests with

the Least Significant Difference (LSD) at the level 5\%. The results showed that the best
treatment was found in 8\% of carrageenan concentration that produces color gotu kola
leaf jelly candy with score of 3.25 (greenish brown), a texture with score of 3.65
(springy) and a taste with score of 3.65 (sweet). Jelly candy from gotu kola leaf has the
water content of 9.70\%, ash content of 0.43\%, reduction of sugar content of 0.71\%,
acidity (pH) of 5.58 and antioxidant content of 43.34\% which appropriate with ISO
3547.2-2008.
Keywords: carrageenan, gotu kola leaves, jelly candy}
}